Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 750 g apricot (s)
- 250 g sweet cherries
- 500 g preservin suar (2: 1)
- 1 packet citric acid
Print Recipe
Pin Recipe Instructions
- Stalk, core and halve the cherries. Core and chop the apricots, mix with the preserving sugar and leave to steep for a few hours, I always let it steep in the refrigerator overnight.
- Heat while stirring and chop up the mixture with a hand blender, then bring everything to a boil and boil for 6 - 8 minutes, add the citric acid.
- Do the gelation test, pour hot into well-rinsed jam jars and close. If you like the jam very fine, you can put it through a sieve after pureeing.
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